Fante's Kitchen Shop – Since 1906

Spaetzle

Spaetzle (also known as dumplings, spätzle, spätzli, knöpfle, knöpfli, csipetke, nokedli, and halusky) means “little sparrow“, indicative of the diminutive dumplings of this pasta derivative of German tradition. It is generally used as a side dish.

It can be made into a dense dough that is cut into little pieces with a knife, or into a softer dough, which is forced through a spaetzle maker into a pot of boiling water.

Spaetzle Slide:

· Position the Slide over your pot of boiling water
· Align the indentation on its underside over the lip of your pot and rest the other end over the opposite lip
· Fill the hopper with soft spaetzle dough
· Slide the hopper back and forth
· Small dumpling chunks drop into the water
· Work quickly so the spaetzle will cook more evenly

Spaetzle Press:

· Position the Press over your pot of boiling water
· Align an indentation on its helper handle over the lip of your pot and rest the other end over the opposite lip
· Fill the hopper with spaetzle dough
· Press down on the handle
· Long strands drop into the water
· Work quickly so the spaetzle will cook more evenly

· The long handles give you the leverage to use even with stiffer spaetzle doughs
· You can also use an extruder like a potato ricer, provided it has smaller holes, preferably only on its underside

Beat eggs lightly and add milk and water. Place sifted flour and salt in a bowl and gradually stir in the egg mixture until the right consistency has been reached.

Add more flour if a stiffer dough is desired.

Bring about 4 qts. of salted water to a rapid boil, and you are ready to drop in the spaetzle dough. Cook for about a minute, stirring constantly. Strain and remove excess water by transferring to a paper towel. Toss with melted butter before serving.